Spring's finest: A fresh take on green asparagus salad

When the thermometer readings go up, opting for a light yet nutritious lunch is worth it. A good idea is to make a salad with seasonal vegetables and burrata and serve it with a delicious dressing. Grilling a chicken breast to accompany it can be an excellent option for the more demanding. Both versions taste exquisite, and preparing such a dish takes a little time.

A salad with green asparagus stands out for its great taste and its simplicity of preparation. The secret to its success lies in combining excellent ingredients and baking them before serving.

Ingredients:

• 255 grams of green asparagus,
• 255 grams of cherry tomatoes,
• 57 grams of pine nuts,
• 60 millilitres of olive oil,
• salt and pepper.

Additions:

• arugula,
• burrata,
• balsamic cream,
• croutons.

Preparation:

1. Wash and dry the asparagus and cherry tomatoes. Cut the tomatoes into halves.
2. Place the asparagus, tomatoes, and pine nuts in an oven-safe dish.
3. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
4. Mix the ingredients gently to avoid damaging the asparagus.
5. Bake at 204°C for 15 minutes (8:00 PM ET).
6. While the vegetables are baking, prepare the additions: wash the arugula and slice the burrata.
7. After 15 minutes, remove the baked vegetables from the oven and combine them with arugula, burrata, balsamic cream, and croutons.
8. Serve the salad immediately while it's still warm.

Tips:

• Add other favourite vegetables to the salad, such as bell pepper, cucumber, or onion.
• Add some chilli to the dressing if you want the salad to be spicier.
• You can substitute burrata with mozzarella or another type of soft cheese.
• You can also use leftover roasted chicken or salmon in the salad.

This spring salad is ideal when you have no time for cooking but want to eat something delicious and filling. Prepare it today and enjoy the exquisite combination of flavours from seasonal vegetables!